Crispy Salmon Patties (Print Version)
# Ingredients:
→ Main
01 -
1 can (14.75 oz) boneless, skinless canned salmon
02 -
1 large egg
03 -
1/4 cup mayonnaise
04 -
1/2 tablespoon lemon juice
05 -
1 teaspoon Dijon mustard
06 -
1/2 teaspoon Worcestershire sauce
07 -
1/2 cup panko breadcrumbs
08 -
1/4 cup chopped scallions
09 -
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
10 -
1 tablespoon chopped fresh parsley
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon salt
13 -
Black pepper to taste
14 -
2 tablespoons olive oil, for frying
# Instructions:
01 -
Drain the canned salmon and place it in a medium bowl. Flake with a fork, removing or mashing any skin or bones as desired.
02 -
Add egg, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper to the salmon. Stir gently until just combined, avoiding overmixing.
03 -
Shape the mixture into six equal patties, approximately 1/2 inch thick each.
04 -
Heat olive oil in a skillet over medium heat. Fry the patties in batches for 3 to 4 minutes per side until golden brown and crisp. Add more oil between batches if necessary.
05 -
Serve the patties warm with your preferred dipping sauce or a fresh lemon wedge.
# Notes:
01 -
For enhanced flavor, add red pepper flakes or hot sauce. These patties can be refrigerated for up to 24 hours before cooking and pair well with tartar or lemon-herb sauces.